Chef Revelations: Robin Stock, sous chef, Whatley Manor

03 May 2011
Chef Revelations: Robin Stock, sous chef, Whatley Manor

What was your first job?

I was a paperboy at a local newsagent

What was your first job in catering?

While I was in my first year of college I worked as a waiter in a local hotel

What do you do to relax?

Spend time with my family

What is your favourite food/cuisine?


What is your favourite restaurant?

Since having kids I haven't had a chance to eat out, but the next place I want to eat is the Ledbury

What's your favourite hotel?

I have to be biased: Whatley Manor

What do you always carry with you?

Pictures of my kids in my wallet

Which person in catering have you most admired?

Jamie Oliver for trying to get more of us (as a nation) cooking and eating more fresh food, especially in schools

Are there any foods/ingredients that you refuse to cook with?


Which ingredient do you hate the most?


Which person gave you the greatest inspiration?

There's two really: Martin Burge and Tim Allen for really opening my eyes to food

Cast away on a desert island, what luxury would you take?

My iPad: at least I'd have something to do, for a bit anyway

What daily newspaper/website do you read?

If not yourself, who would you rather have been?

Lewis Moody, England rugby captain, and Bath RFC

What is your favourite prepared product?

Baked beans

If you had not gone into catering, where do you think you would be now?

Playing professional rugby

Describe your ultimate nightmare

Truffle boullion jars not sealing properly

Tell us a secret…

I am a secret Nigella fan

What's your favourite book?

Street Boys by Lorenzo Carcaterra

Who would be in your fantasy brigade?

The current brigade at Whatley Manor

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